Grilled Chicken Veggie Bowls
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 cup quinoa, rinsed
2 cups vegetable broth
1 red bell pepper, chopped
1 green bell pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 red onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 avocado, diced
1/4 cup chopped cilantro
Your favorite dressing (e.g., ranch, vinaigrette)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and pepper. Add chicken breasts and toss to coat.
3. Grill chicken for 5-7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice or chop.
4. While chicken grills, cook quinoa. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
5. While quinoa cooks, heat a large skillet over medium heat. Add bell peppers, zucchini, yellow squash, and red onion. Cook for 5-7 minutes, or until softened.
6. Add black beans and corn to the skillet and cook for another 2-3 minutes.
7. To assemble bowls, divide quinoa among bowls. Top with grilled chicken, vegetable mixture, diced avocado, and chopped cilantro.
8. Drizzle with your favorite dressing and serve immediately.
Notes:
You can substitute any vegetables you like.
For extra flavor, marinate the chicken for at least 30 minutes before grilling.
Leftovers can be stored in the refrigerator for up to 3 days.